Blend all the ingredients for the tofu sour cream until completely smooth, and set aside in the refrigerator until needed.

In a large, non-stick saucepan, sauté the onion in a small amount of water until it begins to brown, about 5-8 minutes. Add the garlic, paprika, and red pepper (optional), and stir for one minute.

Add the salt, eggplant, peppers, vegetable broth, and tomatoes. Cover and simmer until the eggplant is tender, about 15-20 minutes.

When the eggplant is done, check the seasonings and add more salt if necessary. Stir in the Liquid Smoke (optional) and the sour cream, and cook for another minute, until warmed through. Serve over pasta (I used Tinkyada Pasta Joy brown rice noodles) or rice.

Susan Voisin is the author and photographer of the immensely popular, award-winning blog,FatFree Vegan Kitchen.

3 comments on “Eggplant Paprikash”

This is delicious and very straightforward. I have made it a couple of times and will be again for a group, which means I will have to share, unfortunately. Now that it is nearly summer, in NZ, eggplants and capsicums will be cheaper and this will be on the menu.